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2 packages fast−rising dry yeast
2 cups tepid water
2 tablespoons sugar
4 tablespoons olive oil
1/2 cup salad oil
1 teaspoon table salt
5 1/2 cups unbleached white bread flour
3 cloves garlic, crushed
1/4 cup olive oil for topping
1 tablespoon rosemary
1 tablespoon kosher salt

• Dissolve the yeast in tepid water.
• Add the sugar, olive oil, salad oil, and table salt.
• Mix in 3 cups of flour and whip until the dough begins to leave the sides of the mixing bowl, about 10 minutes.
• Mix in the remianing flour by hand or with a dough hook and knead the dough until it is smooth.
• Allow the dough to rise twice in the bowl, and punch down after each rising.
• Oil two baking sheet, each 11 x 17 inches, and divide the dough between the two pans.
• Using your fingers, press the dough out to the edges of each pan.
• Cover and allow to rise for about thirty minutes, and brush with a mixture of the crushed garlic and oil reserved for topping.
• Sprinkle with rosemary and kosher salt.
• Bake at 375 for 30 minutes.